Parmesan Vinaigrette Recipe – Easy Salad Dressing
Bright, tangy, and savory—this parmesan vinaigrette is the perfect homemade dressing to add flavor to your salads, pasta, or roasted veggies. Made with simple ingredients, it’s quick to whip up and tastes better than store-bought.
Equipment
- Small bowl or jar
- Whisk or fork
- Measuring spoons
- Grater
Ingredients
- ½ cup olive oil (high-quality)
- 3 tbsp vinegar (red wine, white wine, or balsamic)
- ¼ cup freshly grated Parmesan cheese
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Optional Add-ins:
- 1 tsp honey or maple syrup (for sweetness)
- 1 tbsp fresh lemon juice (for brightness)
- 1 tsp Italian herbs (basil, oregano, thyme)
Instructions
- Combine Base Ingredients: In a small bowl, whisk together vinegar, Dijon mustard, and minced garlic.
- Slowly Add Oil: Drizzle in olive oil while whisking continuously to emulsify.
- Add Parmesan: Stir in freshly grated Parmesan until evenly incorporated.
- Adjust Flavor: Taste and adjust with salt, pepper, or honey for balance.
- Store or Serve: Use immediately or refrigerate in a sealed jar for up to 5–7 days. Shake before serving.
- Important: Whisk slowly when adding oil to create a smooth, well-emulsified dressing.
Notes
- Use Fresh Parmesan: Pre-shredded cheese doesn’t blend as well or taste as fresh.
- Balance Ratio: Classic vinaigrette ratio is 3:1 oil to acid, but adjust to taste.
- Shake Before Serving: Natural separation is normal.
- Let Flavors Meld: Rest for 30 minutes before serving for best taste.
- Variations: Add lemon juice, herbs, or honey for different flavor profiles.